A Surprising Twist on Chili for the Warmer Months
Once spring shows up even a little bit I try to lean into it as much as possible - picnics outside (even if it’s a touch too cold), as many snap peas and asparagus as I can find, and light jackets that might require an extra few layers underneath.
But some dishes can help bridge that seasonal gap, and who better to help than Jenni Kayne. You may be more familiar with Jenni as a designer but her new book, Pacific Natural, also lets you into her chic California world. The book is divided by seasons and includes recipes but also a wider look at entertaining. Jenni makes everything look gorgeous while still being effortless, and in the book she shares how as a mom and business owner she gets it all done without a lot of fuss.
So Jenni suggested a chili that is perfect for spring or summer - packed with veggies and beans, it is actually vegan but also includes optional toppings that could satisfy anyone who needs a bit of dairy in their life. So watch our video below and make the recipe for a perfect warm bowl of soup to take with you on those spring days that still needs a hint of warmth.
5 cups vegetable stock
¼ cup red chili powder
1 teaspoon ground cumin
4 tablespoons olive oil
2½ cups yellow onion, diced
2 cups carrots, diced
2 cloves garlic, finely chopped
1 tablespoon dried oregano
1¼ cup yellow squash, diced
1¼ cup zucchini, diced
2 cups fire-roasted tomatoes, diced
4 tablespoons plus 2 teaspoons gluten-free flour
1 (15-ounce) can of organic kidney beans, strained with liquid reserved
1 (15-ounce) can of organic black beans, strained with liquid reserved
1 ear of corn, charred & cut off the cob
2 teaspoons sherry vinegar
Scallions, thinly sliced
Cheddar cheese, grated
Combine vegetable stock, red chili powder, and cumin in a pot over medium heat until hot.
Meanwhile, heat olive oil in a heavy saucepan. Add onions, carrots, garlic and oregano, and a pinch of salt. Cook, stirring occasionally for about 6 minutes, until onions and carrots begin to soften and color a bit. Add squash and zucchini and a sprinkle of salt. Cook, continuing to stir occasionally, about 5 minutes, until the squash and zucchini take on color. Add the tomatoes and cook for about 2 minutes. Add the flour and cook for 3 minutes, stirring constantly. Once the flour is golden brow n, add the stock mixture all at once, whisking until the sauce thickens. Lower the heat and simmer for about 15 minutes. Add the beans and corn and adjust consistency, if necessary, with the reserved bean liquid. Add sherry vinegar and adjust seasoning to taste.
To serve: Divide chili into serving bowls and serve alongside bowls of your favorite condiments for your guests to add as they please.